Pasta with Calamari and Tomato Sauce (Pasta Calamarata)

5 from 6 votes

Pasta with Calamari and Tomato Sauce (Pasta Calamarata)

Calamarata (Easy Pasta with Calamari and Tomato Sauce) is a classic Neapolitan pasta dish made with tender calamari simmered in a light tomato and garlic sauce. Paired with ring-shaped pasta that resembles squid, it’s simple, full of seafood flavor, and ready in just 20 minutes.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Lunch

Cuisine: Italian

Keyword: calamari, pasta

Servings: servings

Calories: 146kcal

Author: Lora

Equipment

1 Large skillet
1 large pot

Ingredients

¼ cup extra virgin olive oil
2 cloves garlic smashed with skin on
½ teaspoon red pepper flakes or to taste optional
1 ½ pounds cleaned fresh calamari
½ cup dry white wine
3 cups tomato puree or passata
½ cup chopped fresh parsley
½ teaspoon sea salt
1 pound calmarata pasta
Extra chopped parsley and extra virgin olive oil to serve

Instructions

Prep the Calamari

Start by slicing the cleaned calamari into thick rings—try to match the size of the pasta for a beautiful, even presentation. Cut the wings into thin strips and trim any long tentacles into smaller pieces. Use a paper towel to gently pat everything dry to remove excess moisture, then set aside until you’re ready to cook.

Start the Sauce Base

In a large skillet, add a generous drizzle of extra virgin olive oil, smashed garlic cloves, and a pinch of red pepper flakes. Set the pan over medium heat and let everything warm up together until the garlic becomes fragrant—but not browned. This slow start builds a beautiful base for the sauce.

Cook the Calamari

Add the chopped calamari to the pan and stir gently. As soon as the pieces turn white and opaque (this only takes a minute or two), pour in the white wine. Let it come to a gentle boil so the alcohol can cook off. After 2 minutes, remove the calamari and set aside on a plate while you make the sauce.

Simmer the Sauce

Remove the garlic cloves. Stir in the tomato passata, a handful of chopped parsley, and a pinch of salt. Once it comes back to a simmer, lower the heat. Let the sauce simmer slowly for about 20-30 minutes, stirring now and then. You want the calamari to be tender and the sauce to deepen in flavor. Adjust the heat as needed to keep it at a gentle bubble.

Cook the Pasta

While the sauce simmers, bring a large pot of generously salted water to a boil. Add the calamarata pasta and cook until just al dente—follow the timing on the package, but always taste to be sure. Before draining, reserve a cup of that starchy pasta water.

Combine Calamari in Sauce

When sauce is cooked, add the calamari to the sauce and stir to combine. Turn heat to medium-high and let cook for 1-2 minutes

Bring It All Together

Add the drained pasta directly into the pan with the sauce. Stir to combine everything well. If the sauce feels a little thick, add a splash of the reserved pasta water to loosen it up and help it coat the pasta beautifully.

Serve and Enjoy

Finish with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley. ENJOY! Buon Appetito!

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